Rose & Steve's Recipes

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====== Ingredients ======
  * Kosher salt
  * 2 live lobsters, weighing around 3 pounds total
  * 2 tablespoons olive oil
  * 1 carrot, chopped
  * 2 ribs celery, chopped
  * 1 medium onion, chopped
  * 2 cloves garlic, crushed
  * 2 sprigs fresh thyme
  * 2 sprigs fresh tarragon
  * 2 tablespoons tomato paste
  * 1 cup medium sherry
  * 2 cups fish stock or clam broth
  * 1/2 cup long-grain white rice
  * 1 cup heavy cream or half & half.  add to taste at the end
  * Cayenne pepper, to taste


====== Prep ======

Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher
salt and bring the water to a boil. Add the lobsters, cover with a
tight-fitting lid and return the water to a boil. Once boiling,
lower the heat to a gentle boil and cook the lobsters until they
are bright red, about 12 minutes. Remove the lobsters, reserving
the liquid. When the lobsters have cooled slightly, place them in
a bowl and remove the meat from the claws and tail, again
reserving any liquid that comes out of the shells. Chop the meat
and refrigerate. Roughly chop the shells into small pieces and
reserve, along with all the lobster remains.

Swirl the olive oil in a large pot over medium heat, then add the
vegetables and herbs. Sweat until the onions are translucent, about 5
minutes, then increase the heat to medium-high and add the lobster
shells and remains. Sauté for 5 to 6 minutes, then add the tomato
paste and cook for an additional 3 to 4 minutes.

Add the sherry, then ignite or cook until the alcohol has
evaporated. Add fish stock and 1 cup of the lobster-cooking
liquid. Bring to a simmer and cook, covered, for 1 hour.

Strain the broth through a colander, pressing down hard on the solids
to extrude as much liquid as possible. Wipe out the pot and pour
in the broth. Add the rice and cook for at least 30 minutes, or
until the grains are cooked to extreme softness.  Blend the bisque
in a food processor or blender, then pass through a fine sieve,
again pressing down hard on what solids remain. Add the cream and
bring to a low simmer. Add the chopped lobster meat, let it heat
through, then season to taste with salt and cayenne.

====== Notes ======

  * First made march 24, 2018.
    * Worked fine with just two lobster tails cooked in about two cups of water
    * Substituted fennel for celery
    * substituted arborio (risoto) rice for white rice
    * Used about a quart of pre-made shrimp and lobster broth
    * cooking times after the broth is simmering are approximate; can strain add rice earlier
    * blend with stick blender

====== Sources ======

  * https://cooking.nytimes.com/recipes/1012881-lobster-bisque